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<span class="titleMain">白葡萄酒奶油三文鱼</span>
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<div class="c_content"><p><img style="width: 383px; height: 233px" alt="" src="../img/20120425100420_75442180.jpg" /></p>
<p><strong>配料: <br />
</strong>三文鱼200公克、蒜末少许、洋葱末1大匙、蘑菇片少许、黄油1大匙、雀巢淡奶油4大匙、芦笋数根。雀巢美极鸡精1小匙、太太乐美美椒少许，白葡萄酒2大匙。</p>
<p><strong>操作: <br />
</strong>1.将三文鱼加雀巢美极鸡精及太太乐美美椒腌制备用。芦笋川烫后排盘备用。<br />
2.取一平底锅，融化黄油炒香蒜末、洋葱末、蘑菇片。<br />
3.放入三文鱼，淋上白葡萄酒呛锅，中火煎至金黄色。<br />
4.取出三文鱼摆盘，锅中继续加入雀巢淡奶油缩汁，煮至浓稠状淋于三文鱼上即可。</p>
<p><strong>技巧：<br />
</strong>1.三文鱼的鱼肉组织细腻滑嫩，且含丰富油质，稍微烹调即可食用，反之如果烹调太久，反而失去鱼肉的滑嫩口感。<br />
2.煎鱼时，锅子先加热，再加入油，待油温到180℃时再放入鱼煎就不易沾锅了。</p>
<p><strong>贴士：<br />
</strong>煎的鱼会有一股油腻感，淋上雀巢淡奶油做的酱汁，可化解油腻感，奶油的幼滑搭上三文鱼的细致，可谓人间极品。</p></div>
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